~~ Quick Lobster (Chicken) Pot Pie ~~

Ingredients:

• 1 cup cooked lobster meat – substitute 2 skinless chicken breasts, cut up in to cubes for the lobster meat if you are making chicken pot pie.
• 1 cup frozen mixed vegetables, thawed
• 1 cup frozen diced potato, thawed
• ½ cups small whole onions, thawed
• 1 (10 ounce) can cream of celery soup (I used low sodium) – substitute a can of cream of chicken for chicken pot pie
• Frozen pie crust

Directions:

• Preheat oven to 400°F. 
• Place the French onion soup crock on the pie crust and cut out a circle the size of the bowl. 
• Mix the lobster and vegetables together and place in the pot pie bowl. 
• Mix the cream of celery soup together with 1/2 can of water (the soup can) and add the soup to the bowl, filling it to just below the top of bowl. 
• Cover the bowl with the pie crust and poke some holes in the top. Bake in the oven for 30 minutes or until top turns golden brown.

Total carbohydrates are around 14g (7g from the pie crust and 7g from the soup).